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Lasuegra cake

30 mins
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Delicious cake made as a lemon cake but in an extremely simple way, this so you can have a delicious dessert in a short time, surprises everyone. They will love it!


6 portions
  • 2 egg yolks
  • 2 glasses Water
  • 2 glasses sugar
  • 3 tablespoons cornstarch
  • 2 lemon juice, plus its zest
  • 1 package bread, Valencian type muffins
  • 1 glass milk
  • 2 egg whites, on the verge of snow
  • to taste cinnamon powder


From room temperature, take a cold dipper; place the two egg yolks, beat them a little and then add all the ingredients of the cream; the water glasses, the sugar glasses, the cornstarch and the lemons (juices and scratches).
Light the fire at medium intensity and without stopping to move mixture until it is leaving a cream without lumps, at that time remove from the heat and let cool in the same saucepan.
Then in a square tray place the sliced ​​muffins in half to cover all the bottom of the same, pour the glass of milk at room temperature or cold on the muffins to soak, then the cream previously prepared (make sure it is completely cold so that it is separated from both parts) add it over the muffins well spread over the entire surface.
Add the whites to the point of snow that you already have mounted over the cream (remember that they must be cold) and sprinkle a small layer of cinnamon (to taste).
Leave in the refrigerator at least 2 hours until it is well consistent, and use it!


Everything starts from cold.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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